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Egg Risotto

Diabetic.Foodie's picture
Ingredients
  Rice 1 Cup (16 tbs)
  Olive oil 1 Tablespoon
  Garlic 5 Clove (25 gm), chopped
  Mustard powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Tomatoes 2 Medium, finely chopped
  Butter 2 Teaspoon
  Onion 1 Large, finely chopped
  Defatted chicken stock 2 Cup (32 tbs)
  Eggs 4
Directions

Heat oven to 150°C (300°F).
Wash rice and soak in water for 15 minutes.
Combine oil, garlic, mustard, salt and pepper in a small bowl and beat till well blended.
Stir in tomatoes and set aside.
Melt butter in a non-stick pan over moderate heat.
Add onion and saute till honey-coloured.
Drain rice and add to pan with tomato mixture and stock.
Bring to boil, lower heat and cook till rice is tender but grains remain separate.
Divide rice into 4 small dishes, hollow out the centre and break an egg in the centre of each hollow.
Sprinkle a pinch of salt over each egg and bake till eggs are set but soft.
Serve hot with a mixed vegetable salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Egg
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
25 Minutes
Ready In: 
45 Minutes
Servings: 
4

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 357 Calories from Fat 102

% Daily Value*

Total Fat 11 g17.7%

Saturated Fat 3.5 g17.5%

Trans Fat 0 g

Cholesterol 216.9 mg72.3%

Sodium 517.3 mg21.6%

Total Carbohydrates 50 g16.5%

Dietary Fiber 3 g11.9%

Sugars 5.5 g

Protein 14 g28.2%

Vitamin A 16.5% Vitamin C 26%

Calcium 12.9% Iron 13.3%

*Based on a 2000 Calorie diet

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Egg Risotto Recipe